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FOOD POISONING

What is Food Poisoning• Food poisoning is an acute illness, usually of sudden

onset, brought about by eating contaminated or poisonous food. The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever.

• It may be caused by:-

– bacteria or their toxins– chemicals including metals– plants or fish– viruses– mycotoxins

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Type of Bacteria :

• There are two type of bacteria that cause major problems in the food industry:– Spoilage bacteria - responsible for the

decomposition of food.– Pathogenic bacteria - responsible for

causing illness such as dysentery, typhoid and food poisoning.

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Type of foodpoisoning

Where thebacteria comefrom

Onset time Symptoms

Salmonella Raw meat,eggs, poultry,animals

6 - 72 hours Abdominal pains,diarrhoea, fever,vomiting, dehydration

Clostridiumperfringens

Raw meat, soil,excreta, insects

8 - 72 hours Abdominal pain,diarrhoea

Staphylococcus aureus

Skin, nose,boils, cuts, rawmilk

1 - 6 hours Vomiting, abdominalpains, lower thannormal temperature

The Main Food Poisoning Bacteria

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Date Place PeopleAffected

Type of FoodPoisoning

Source

June '98 Marmul 23 Salmonellosis Unknown

April'99

Fahud 12 Shigellosis Unknown

April'99

RAH Club 32 Shigellosis Unknown

May '01 TocoCampSaih Rawl

75 Salmonellosis Unknown

Incidents of Food Poisoning in PDO

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High-Risk Foods– Cooked poultry

– Cooked meats

– Dairy produce (milk, cream, etc.)

– Soups, sauces and stocks

– Shellfish, sea food

– Cooked rice

– Dishes containing eggs.

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Low-Risk Foods

– Dried or pickled Foods

– Chemically-preserved foods

– Foods with high sugar content

– Food with high salt content

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Environmental Sources-Water -Food-borne diseases are also carried by

contaminated water.

-Soil - Dust and dirty is made up from soil. It is easily blown on to food after being carried into the kitchen on clothes and shoes, soil contains the food poisoning bacterium clostridium perfringens as well as many

others.

-Insects - Insects carry bacteria on their bodies. Crawling insects such as cockroaches, beetles and flies.

-Kitchen surfaces & Utensils

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Ten Main Reasons for Outbreak of Food Poisoning1. Food prepared too far in advance, and stored at warm

temperature.

2. Cooling food too slowly prior to refrigeration.

3. Not reheating food to high enough temperatures to destroy food poisoning bacteria.

4. The use of cooked food contaminated with food poisoning bacteria.

5. Under cooking.

6. Not thawing frozen poultry and meat for sufficient length of time.

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Ten Main Reasons for Outbreak of Food Poisoning (Cont.)

7. Cross-contamination from raw food to

cooked food.

8. Storing hot food below 63ºC.

9. Infected food handlers.

10. Use of leftovers.

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Control Measures:-• Cook food thoroughly• Handle food as little as possible• Try not to prepare food in advance• Keep food covered at all times• Store food at safe temperatures below 5ºC or

above 63ºC.• Do not keep food in the temperature (5ºC to

63ºC danger zone) • Keep raw and cooked foods separate.• Avoid re-heating food.

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Control Measures (cont.)• Prevent dry foods from becoming moist.• Dispose waste food and other rubbish

carefully.• Keep bins covered.• Keep all animals and insects away from food

places.• Keep everything as clean as possible.• Seek advice if you feel ill, especially if you are

suffering from diarrhoea or vomiting.

Finally, Never Forget:

• Good Food Handling Practices are the Most Important Aspect of Food Hygiene.

• Get the Practices Right, Keep them Right, and you should Achieve Food Safety.

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